Carp. Of course! We have tongues of beef, hashed chickens with white sauce, sheeps feet with ham, and minced meat with crusts. Then, for the middle of the dinner, come capons and hens, pheasants and turtle-doves, woodcocks and partridges, ducks and plovers, teals and thrushes, snipes, curlews, wild ducks, peewits

Carp. In a word, in this inn nothing is lacking. Fruit would you have? The orchards of Touraine have yielded their wealth to me. Do you wish to dispense with meat for a day? We give you soups of green peas, onions, asparagus, and rice, then salmon, turbot, trout, or sole, fried or stewed